64. Orange Jelly

Dissolve one-half box of gelatine in one-half cup of cold water; cut one half dozen oranges in halves, remove the fruit carefully and lay the skins in cold water. Add to the pulp of the oranges the juice of two lemons, one cup of sugar and one cup of boiling water. Stir all together and strain. Dry the inside of the skins, fill with the jelly and stand on a tray until it begins to firm. Serve cold.

65. Tutti Frutti Jelly

Soak one-half box gelatine in one-half pint cold water. Dissolve with one pint boiling water, add juice of three lemons, one and one-half cups sugar. Strain. When beginning to stiffen put a layer of jelly in a dish, then a layer of sliced bananas, another layer of jelly, one of sliced oranges, one of jelly and one of grated cocoanut, and finish with jelly.